Chicken Roulades Cordon Bleu
- Yield: servings
- 4-- 6 ounce Chicken Breast
- 12-- deli sliced Virginia Smoked Ham
- 12slices Montery Jack Cheese
- 12ounces Portabella Mushroom sauce
- 6ounces Italian bread crumbs
- 3-- eggs
- 1cup all purpose flour
- -- Salt and pepper
- bunch parsley ( garnish )
- -- Sauce
- 4tablespoons Wondra flour
- 8tablespoons butter
- 2cups 1/2 & 1/2 .
- 6large portabella mushrooms sliced thick
- 3cloves garlic crushed
- 2ounces chicken stock
Preheat oven to 350 degrees
Wrap each breast in wax paper ( twice the size of the beast ) and pound out to thin.
In 3 pie tins:
1 egg whisked, 1 flour, 1 Italian bread crumbs
Melt 4 tablespoons of butter in a large saute pan.
Add mushrooms and garlic Saute til cooked. Remove from pan.
Add remaining butter, allow to melt, add 1/2 & 1/2, allow to warm, add Wondra
Whisk until thick, add chicken stock to adjust thickness of sauce
Salt and pepper each breast.
On each breast alternate slices of ham and cheese, overlapping and traveling down the length of each breast.
Roll each breast up, secure with toothpicks.
Roll breast in flour, then egg, then bread crumbs
Bake about 20 m9nutes or until 165 internal temp..
Remove, allow to rest for 5 minutes, slice into rollards.
Sauce, arrange mushrooms in a fan around plate, rollards in a cloverleaf, parsley in middle.